“Hey, yeah no I’m good… Thank you though, it looks so… So mushroomy.” Is about the response I’d give if someone were to offer me this dish. Essentially becuase, if I can see part of this recipe growing in the middle of my lawn outback after a few rainstorms in the summer, I’ve already checked out. You though; you don’t have to worry because I’m betting your palate is a good bit more advance than mine, so enjoy!
- 3 tablespoons soy sauce
- 3 tablespoons fresh lemon juice
- 11⁄2 tablespoons toasted sesame oil
- 2 portobello mushroom caps, cut into 1⁄4-inch strips
- 1 ripe Hass avocado, pitted and peeled
- 2 (10-inch) flour tortillas
- 2 cups fresh baby spinach leaves
- 1 medium red bell pepper, cut into 1⁄4-inch strips
- 1 ripe tomato, chopped
- Salt and freshly ground black pepper
In a medium bowl, combine the soy sauce, 2 tablespoons of the lemon juice, and the oil. Add the portobello strips, toss to combine, and marinate for 1 hour or overnight. Drain the mushrooms and set aside.
Mash the avocado with the remaining 1 tablespoon of lemon juice. To assemble wraps, place 1 tortilla on a work surface and spread with some of the mashed avocado. Top with a layer of baby spinach leaves. In the lower third of each tortilla, arrange strips of the soaked mushrooms and some of the bell pepper strips. Sprinkle with the tomato and salt and black pepper to taste. Roll up tightly and cut in half diagonally. Repeat with the remaining ingredients and serve… Makes 2 wraps
